Evaluation of nutritional and sensory quality attributes of sweet potato chips
1992
Maina, G.W.
Nutrient analysis revealed that flour from sulfited sweet potato had a higher beta-carotene but lower energy and protein content than the flour from soaked sweet potato. Boiling led to an increase in beta-carotene but a decrease in energy and protein. On sensory analysis, flour from the sulfited sweet potato had a yellowish white color whereas flour from the soaked sweet potato was moderately yellow. Nutrient analysis revealed that chips from boiled mashed sweet potato, had the highest beta-carotene and protein content at initial preparation and storage, but the lowest energy content. Frying increased the energy and beta-carotene content of the chips but decreased the protein content. On serving portion basis, 80 g chips will meet 84.7% of the recommended dietary allowance for beta-carotene, 19.6% for energy and 10.7% for protein of 4-6 year old preschoolers. Results of the sensory evaluation and consumer acceptability studies showed that chips prepared from boiled mashed sweet potato were the most acceptable. They were also the least expensive to produce per kilogram of sweet potato. Physico-chemical analysis revealed that chips from boiled mashed sweet potato were crisp and absorbed the highest amount of fat during frying. The amount of fat absorbed however decreased during storage.
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تم تزويد هذا السجل من قبل University of the Philippines at Los Baños